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Published November 18, 2014

If You’re a Server, You Know the Feeling

Serving is a lifestyle, and most servers have had similar thoughts about the customers, about the managers, or about the food at one point or another. Thoughts like how much damage can be done with a butter knife or how long it’s possible to get away with hiding in the walk-in freezer. Take a moment […]

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Local Ingredients Get Their Due

One of the biggest upcoming trends is locally-sourced ingredients. Find out why that’s a good thing.

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Flour Takes Center Stage

Flour has taken a hit in recent years as more and more people give up gluten. But chefs are finally fighting back, looking for a way to make their wheat-based products stand out. Increasingly, chefs are specializing their flour by flavoring it or even making their own in-house. Find out how flour can help your […]

Published November 17, 2014

Impress With Environmentally-Friendly Takeout

If you’re looking to impress customers and possibly even attract a few new ones, there’s a very simple way you can do it. Switch your current takeout containers with compostable ones. Why? They break down safely and quickly, unlike materials like styrofoam, and will impress environmentally-conscious millenial consumers. Read the full article here: The Latest […]

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A Picture (of Food) is Worth a Thousand Words

While the rest of the country is taking selfies, chefs are trying to get the perfect picture of their cuisine. You might think it’s easy to take delicious-looking pictures of top-notch food, but it’s harder than you think. Here’s how you can get the perfect picture of your signature dish. First, you’ll need proper lighting. […]

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This Restaurant’s Staff Made Quite a Statement

Mis-management at a Dickey’s Barbecue Pit location led to the entire staff quitting at the same time in a dramatic fashion. They left a note on the door kindly informing customers that the manager didn’t care about the restaurant’s quality, and encouraged their regulars to move to a nearby location. This sign is a warning […]

Published November 14, 2014

When It Comes to Fish, Think Environmentally

While 3556 metric tons of fish might sound like a lot, in reality it’s not much when spread out across the entire world. That’s the annual amount of Chilean sea bass fisheries are permitted to catch each year. The fish is endangered, but it’s also delicious. So should you feel bad about eating it? Maybe […]

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Stretch Your Chefs’ Creativity With Soup!

Find out how adding soup to your menu can attract customers while saving on costs!

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Is Your Restaurant a Great Experience?

A restaurant is only as good as the experience it provides for its customers, and by that measurement The Angus Barn in Raleigh, NC is a great one. From top to bottom, this place provides a top-notch customer experience. Check out what they’re doing to set themselves apart, and how you can do the same! […]

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Published November 18, 2014

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Published November 17, 2014

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Published November 14, 2014

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